Hot smoked salmon, asparagus and white bean salad with lemon dressing
sugar snap peas
2 tbs, chopped
canned cannellini beans, rinsed, drained
2 can(s), (2x400g cans)
hot smoked salmon
185 g, skin removed and flaked
baby spinach leaves
- Steam sugar snap peas and asparagus for 5 minutes or until tender. Drain. Refresh under cold water and drain.
- Whisk oil, lemon juice and dill in a large bowl until combined. Add the sugar snap peas, asparagus, cannellini beans, smoked salmon and spinach leaves. Season and gently toss to combine.